I have always wanted to make this and one night a few weeks ago I was bored so thought I’d give it a whirl! I’ve never had wonton soup in my life before so this could be way off the mark on how it should taste and look like but it was delicious nonetheless (and fun to make! I feel wonton folding is my calling in life now).
I think the key to this is using a really good stock or broth. This is what will give it the most flavour so don’t skimp and save on it.
You can alter the filling to suit what you like. Prawns could be used in addition or as a substitute. Pork is also an option. Vary the vegetables you want to use to suit your preferences. My veggies are raw as I love the crunch but you can steam them first if you like. It’s a very adaptable dish.
My boys loved the wontons so we sometimes have these with fried rice rather than in soup form.
Get the kiddies involved in the folding process of these. It’s great fun! I used this YouTube video to help me fold the wontons. It was very easy to follow (although took me awhile to get the shape right as you can see below).
- 1 large chicken breast, chopped into 4 chunks
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 garlic clove
- 3 spring onions
- 25 wonton wrappers
- Water for sticking wontons together
- 1200g good quality chicken stock or bowl
- 2 garlic cloves*
- 5-10g piece of ginger*
- 1 mild chilli chopped in half*
- 1 lemongrass stalk cut into chunks and slightly crushed*
- 100g dry vermicelli noodles
- 1 carrot, thinly sliced
- 150g bean sprouts
- 15 snow peas, thinly sliced
- Place shallots and garlic into bowl.
- Blitz on speed 7 for 5 seconds. Scrape down.
- Add chicken and sauces.
- Blitz on speed 7 for approximately 5-8 seconds until a smooth paste/mince is formed.
- Put a little chicken mix in wonton wrappers and fold into a wonton shape (see link in original post to a great YouTube video).
- Put wontons on an oiled top steaming attachment tray. Set aside.
- Insert steaming/rice basket into main bowl.
- Add garlic cloves, ginger, chilli and lemongrass stalk into basket.
- Pour chicken stock over and into bowl.
- Place steaming attachment in place with tray of wontons.
- Cook on steaming temp, speed 2, 18 - 20 minutes or until cooked through. There will one extra wonton which can be the tester one. This will leave 24 for the 6 servings.
- Soak vermicelli noodles in water until re hydrated. Time will depend on brand and thickness of noodle.
- Set up 6 bowls (or less if preferred)
- Add some drained noddles, carrots, bean sprouts, snow peas to a bowl.
- Top with four wontons.
- Remove rice basket from bowl and discard the garlic, ginger, chilli etc.
- Pour broth over noodles.
- Serve immediately.
- You may know your steaming attachment as your Varoma if you own a Thermomix.
- You may know steaming temperate as ST temp or Varoma temp.
- You can add more stock if you like. Just be sure not to go past the full line on the bowl.
- *These ingredients are purely optional. If you have a full flavoured stock you may prefer to leave these out.